I'll say it. This BBQ chicken pizza is better than any version you'll get at a pizzeria. Cooking chicken thighs on the grill locks in their moisture and flavor, smoked cheddar gives backyard cookout vibes, and red onion and fresh scallion bring texture, color, and a welcome zing.
The Toppings
Chicken: I can't figure out why most BBQ chicken pizzas are made with boneless, skinless chicken breast. For my version, I use boneless, skinless thighs, which have a deeper chicken-y taste and don't dry out as easily. Grilling gives them even more flavor and locks in their moisture, so they don't get rubbery and overcooked after they're baked on the pizza.
Barbecue sauce: If you're limiting sugar or want a more tomato-forward vibe, make a batch of my Barbecue Pizza Sauce. If not, grab your favorite store-bought brand. (More on that below)
Cheese: A mix of low-moisture mozzarella and smoked cheddar (or any other melty, semi-firm cheese) adds cookout notes without overwhelming your palate. Feel free to play around with different ratios and types—and let me know your favorites in the comments!
Onion: My son, Jack, will not eat anything with obvious onion slices on it. So, I made one version with the raw red onion I wanted, then another with caramelized onion. Both were delicious!
Scallion: Balance, balance, balance. A garnish of chopped fresh scallion brightens up the color, texture, and taste, undercutting the pizza's richness and enhancing the flavor of the red onion.
What's the best barbecue sauce for BBQ Chicken Pizza?
Vinegary, mustard-based, and white barbecue sauces each have a time and place, but for this pizza, thick, sweet, Kansas City–style barbecue sauce is your best bet. Thankfully, it's the most commonly stocked in grocery stores, and there are lots of options (my favorite being Sweet Baby Ray's).
BBQ Chicken Pizza
Equipment
- Cutting board and knife
- Grill pan, grill, or cast-iron skillet
- Nonstick skillet (optional)
- Box grater
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- Pizza peel (optional)
Ingredients
- 2 boneless, skinless chicken thighs (½ pound total), excess fat removed
- 1 tablespoon olive oil, divided
- ¾ teaspoon kosher salt
- Freshly ground black pepper
- ⅓ cup plus 2 tablespoons barbecue sauce, divided
- 1 (14- to 16-ounce) ball pizza dough, at room temperature
- ⅔ cup shredded low-moisture mozzarella cheese
- ½ cup shredded semi-firm cheese, such as smoked or regular cheddar, smoked or regular gouda, or smoked mozzarella
- ¼ medium red onion, thinly sliced
- 1 small scallion, thinly sliced (for garnish)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the middle or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for about 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Place a grill pan or cast-iron skillet over medium-high heat or fire up your outdoor grill. In a medium bowl, combine the chicken, ½ tablespoon olive oil, the salt, and a few grinds of black pepper. Smush everything together with your hands until both chicken thighs are evenly coated, then lay them on the grill pan or grill and cook for 3 to 4 minutes per side, just until the chicken is no longer pink in the middle. Immediate transfer the chicken to a cutting board.
- Slice or chop the chicken into bite-size pieces, put them in a bowl, and mix with 2 tablespoons of barbecue sauce, making sure every piece is coated.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- In a medium bowl, mix together the two different cheeses.
- Brush the stretched- or rolled-out dough with the remaining ½ tablespoon of olive oil, making sure to get it all the way to the edges. Next, pour the barbecue sauce onto the dough and use the back of a spoon to spread it out evenly, leaving a ½-inch border all around. Top with the sauce-coated chicken, then the cheese, and finally the raw onion.
- Transfer the pizza to the oven and bake until the crust is evenly browned on the bottom and the cheese and toppings have browned in spots—8 or 9 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven, let it cool down for 5 minutes or so, then sprinkle with scallions, slice, and serve.
Notes
Caramelized Onion Variation
If raw onion is not your thing, use caramelized onion instead: Cut half a red onion into thin slices. Set a nonstick skillet over medium-low heat and add 1 tablespoon olive oil, the sliced onion, and a pinch of kosher salt. Cook for 25 to 30 minutes, stirring frequently, until the onion gets really soft and starts to turn a light brown color. Transfer the caramelized onions to a small bowl and let them cool before using.Choosing Cheeses
My ideal balance is ⅔ cup shredded low-moisture mozzarella and ½ cup shredded smoked cheddar, but feel free to experiment with different ratios and cheeses. Want to drive home that BBQ flavor? Use equal parts mozzarella and smoked gouda. Not a fan of smoked cheeses? Go with all mozzarella instead.Need more pizza recipe inspiration? Check out pizzafied classics, popular toppings, and kid-friendly pizzas. A few fan favorites:
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